Original site:
用料
| Base | ----------- |
| almonds | 1 1/2 cup |
| dates, soaked in water for at least 2 hours | 1/2 cup |
| Cheesecake Filling | ------------- |
| cashews, soaked in water overnight | 1 1/2 cup |
| firm silken tofu | 1/2 cup |
| Unsweetened Almond milk | 1/4 cup |
| Maple syrup | 1/4 cup |
| Zest and juice of lemon | 1/2 lemon |
| blueberries | 1/4 cup |
Baked Vegan Cheesecake的做法
Preheat oven to 160C and line a tart tin with baking paper.
![Baked Vegan Cheesecake的做法步骤图 第2张]( "Baked Vegan Cheesecake的做法步骤图 第2张")
For the base, add almonds to a food processor and process until it forms coarse crumbs. Drain dates and add to the food processor and water. Process until until combined. Press mixture against the bottom and sides of the tart tin.
![Baked Vegan Cheesecake的做法步骤图 第3张]( "Baked Vegan Cheesecake的做法步骤图 第3张")
For the filling, drain the cashews and add with rest of ingredients (except blueberries) to a blender. Blend until as creamy and smooth as possible. Pour into tart case and scatter blueberries on top.
![Baked Vegan Cheesecake的做法步骤图 第4张]( "Baked Vegan Cheesecake的做法步骤图 第4张")
Bake cheesecake in oven for about 30 minutes or until the middle is not wobbly. Turnoff the oven and leave door ajar for 10-20 minutes.
When the middle of the cheesecake is dry to the touch, remove from the oven. Decorate with fresh fruit or as desired.![Baked Vegan Cheesecake的做法步骤图 第5张]( "Baked Vegan Cheesecake的做法步骤图 第5张")
